Not sure how to prep for holiday meals? Let a local chef help.
Justine Nguyen, who runs the JN Cooking Channel on YouTube, has to be ready for up to 30 guests at her holiday feasts on Thanksgiving, Christmas, New Year’s, and Vietnamese New Year.
“We always have far more than is needed, because we encourage nieces and nephews to bring boyfriends, girlfriends, and any friends or co-workers who may not have another place to go,” she said.
Nguyen doesn’t have a go-to holiday dish - she has a whole menu. “Always a turkey, the biggest one I can find – 30 pounds-plus,” she said. “We must have 20 pounds of prime rib. We make a roaster pan full of fried spring rolls, which have to be prepped a couple of days in advance. And, of course, seafood!”
However, there is a list of staples that will help make this meal a reality. Nguyen usually finds everything she needs for a holiday feast at Costco or Asian markets around town. She recommends that home cooks stock up on the following:
-Lots of butter: Ngyuen prefers hers salted (“it’s just more flavorful”), but has to take that into account so she doesn’t over-salt anything. Take note, home chefs!
-Granulated garlic: It’s less fine than garlic powder, which makes for easier, less-messy mixing.
-Fresh garlic cloves: Doubling up on garlic? Of course! “I use both because granulated garlic coats more evenly,” Nguyen said. “And I use the fresh garlic to intensify the aroma and taste.”
-Yellow onions: Not all onions are created equal. “Yellow are cheaper and white are prettier if they are seen,” said Nguyen. “Reds are definitely both for aesthetics and sweetness. And it does make a difference in for recipes.”
-Corn starch: Nguyen prepares her thickening agents by mixing corn starch with cold water first to create a “loose paste,” then slowly tempering it with hot broth.
-Sea salt: Does this even require an explanation?
-Brown sugar: It goes on top of yams and in glazes, but Ngyuen also uses this staple for her entrees. “I love using dark brown sugar as it has molasses which helps with tenderizing my meats,” she said. Look for it in her prime rib rub.
These simple ingredients can be used in the “dozens of dishes” that grace her table on holidays. “We double stock for a traditional American fare, as well as all the Vietnamese favorites,” Nguyen said. “So besides the turkey, prime rib and all the fixings, we also have a platters of seafoods, fried spring rolls, fresh salad rolls, et cetera.”
Check out Nguyen’s recipe for a holiday prime rib roast here: http://youtube.com/watch?v=MUkINA0WMlg.
The dissenting opinion
Many home cooks like to lock down their meal plans early. But chef Youness Bojji of Casablanca Creative Cuisine & Wine in Rochester prefers to let inspiration strike instead of stocking up on fresh ingredients that may not be used straight away.
“When I crave something, I go buy it right that second,” he said. “That way, I’m still excited.”
Bojji isn’t a fan of putting vegetables in the cooler, either – it’s a sure-fire way to lose sugar and “crunch,” he says. He may not be the person to talk to about pantry staples, but his holiday meals sound delicious.
“The important thing is, start with high-end ingredients,” he said. “It will turn out well, the end result.”
Bojji’s holiday meals contain lots of seafood - fish, mussels, and clams - which isn’t surprising for a former seafood executive chef. “Fish and seafood is one of the most delicate things you can eat … it’s special,” he said. “Even if you live on the beach, it’s a treat.”
Bojji’s other favorite holiday dishes include bouillabaisse, an authentic Jewish seafood stew, and saffron risotto.
Dessert is either a cognac brandy bread pudding, or raspberry bread (like banana bread, but tart instead of sweet).
One thing he does make sure to have on hand? A bottle of white wine. “You need acidity with all of that tannin,” he said. “Red is too strong. Once you do red with fish, the red wine takes over the flavor.”
Editor’s picks:
Here are a few other staples to have on hand to make holiday cooking easier and to keep your trips to the grocery store to a minimum.
Whipping cream. Trader Joe’s has shelf stable whipping cream you can keep in your pantry for last-minute sauces or desserts.
Milk. Non-dairy milks don’t have to be refrigerated, so you can stock up and keep them in your pantry.
Spices. Make sure your common holiday spices are filled: garlic, onion, cinnamon, clove, nutmeg, basil.
Charcuterie. See page 19 for what to have on hand for a quick and easy charcuterie board to keep guests full between full meals.
